KEHILANGAN AIR DAN PENAMBAHAN PADATAN YANG TERJADI SELAMA PROSES DEHIDRASI OSMOTIK BUAH NAGA

  • Spetriani Universitas Alkhairaat
  • Siti Fathurahmi Universitas Alkhairaat
  • If'all
DOI: https://doi.org/10.31970/pangan.v5i1.34
Keywords: osmotic dehydration, dragon fruit, water loss, solid gain

Abstract

Osmotic dehydration is a method that can be used in the pretreatment of drying by immersing the material in a hypertonic solution. The purpose of this study was to examine the effect of concentration and temperature of the osmotic solution on water loss and solid gain to dragon fruit pieces during the osmotic dehydration process. Dragon fruit slices were immersed in osmotic solution with different concentration and temperature solution (30 oBrix, 50 oBrix, and 70 oBrix, as well as 30 oC, 40 oC, and 50 oC). The WL value for the concentration of 30 oBrix solution varies from 17.42% to 25.26%, for a 50 oBrix concentration is 32.84% to 50.38%, and for a 70 oBrix concentration is 39.89% to 57.99% . Thus, changes in the level of WL, concentration and temperature of the solution, where the higher the concentration and temperature of the solution, the greater the WL of the material. Meanwhile, for SG on materials, values ​​ranged from 2.092% -10.010%. Based on the calculation of the Azuara model, the WL values ​​ranged from 21.551% -75, 187% and 3.899% -17.575% for the SG value. The coefficient of determination for the calculation of the Azuara model is 0.938 - 0.992, thus the Azuara model can be said to be feasible for modeling the WL and SG values ​​on osmotic dehydration of dragon fruit.

Downloads

Download data is not yet available.

References

Azuara E, Cortes R, Garcia HS, Beristain CI. 1992. Kinetic model for osmotic dehydration and its relationship with fick’s second law. Int J Food Sci Tech. 27:409-418.
Derossi, A., T. De Pilli, C. Severini, and M. J. McCarthy. 2008. “Mass Transfer during Osmotic Dehydration of Apples.” Journal of Food Engineering. doi: 10.1016/j.jfoodeng.2007.11.007.
El-Aouar, Ânoar Abbas, Patrícia Moreira Azoubel, José Lucena Barbosa, and Fernanda Elizabeth Xidieh Murr. 2006. “Influence of the Osmotic Agent on the Osmotic Dehydration of Papaya (Carica Papaya L.).” Journal of Food Engineering. doi: 10.1016/j.jfoodeng.2005.04.016.
Ispir, Ayşe, and Inci Türk Toǧrul. 2009. “Osmotic Dehydration of Apricot: Kinetics and the Effect of Process Parameters.” Chemical Engineering Research and Design. doi: 10.1016/j.cherd.2008.07.011.
Karathanos, V. T., A. E. Kostaropoulos, and G. D. Saravacos. 1995. “Air-Drying Kinetics of Osmotically Dehydrated Fruits.” Drying Technology. doi: 10.1080/07373939508917036.
Khan, M. A. M., L. Ahrné, J. C. Oliveira, and F. A. R. Oliveira. 2008. “Prediction of Water and Soluble Solids Concentration during Osmotic Dehydration of Mango.” Food and Bioproducts Processing. doi: 10.1016/j.fbp.2007.10.012.
Lilis Sucahyo, Leopold O. Nelwan, Dyah Wulandani, Hiroshi Nabetani TIP. 2014. “Rekonsentrasi Larutan Gula Pada Proses Dehidrasi Osmotik Irisan Mangga (Mangifera Indica L.) Dengan Teknik Distilasi Membran DCMD.” Jurnal Teknologi Industri Pertanian.
Lombard, G. E., J. C. Oliveira, P. Fito, and A. Andrés. 2008. “Osmotic Dehydration of Pineapple as a Pre-Treatment for Further Drying.” Journal of Food Engineering. doi: 10.1016/j.jfoodeng.2007.07.009.
Yadav, Ashok Kumar, and Satya Vir Singh. 2014. “Osmotic Dehydration of Fruits and Vegetables: A Review.” Journal of Food Science and Technology.
Published
2020-06-30
Issue
Vol 5 No 1 (2020)
Section
Articles